Lemon-Blueberry Drizzle Bread

This easy quick bread is one of our most beloved recipes. It has a triple dose of lemon flavor: zest in the batter, syrup that you brush on while the bread is still warm, and a sweet lemon glaze drizzled over the top. Enjoy a slice with a steaming cup of tea any time of day.

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Ingredients

1 ½ cups (7 1/2 oz./235 g.) plus 1 tsp. all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
½ cup (4 oz./125 g.) unsalted butter, at room temperature
¾ cup (6 oz./185 g.) granulated sugar
1 Tbs. finely grated lemon zest
3 large eggs
½ cup (4 fl. oz./125 ml.) whole milk
1 tsp. pure vanilla extract
1 cup (4 oz./125 g.) fresh blueberries

For the glaze:

½ cup (2 oz./60 g.) confectioners' sugar
3 tsp fresh lemon juice

Instructions

Position a rack in the middle of the oven and preheat to 350° F (180° C). Butter and flour a 9-by-5-inch (23-by-13-cm.) loaf pan.
In a bowl, sift together the 1 1/2 cups flour, baking powder and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar and lemon zest on medium-high speed until lightened. Add the eggs one at a time, beating until each is incorporated. Add the milk and vanilla and stir until blended. Add the dry ingredients and stir just until blended. In a small bowl, toss the blueberries with the 1 teaspoon flour. Gently stir into the batter.
Scrape the batter into the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer the bread to a wire rack set over a rimmed baking sheet and let cool in the pan for a few minutes, then turn out onto the rack.
While the bread is baking, make the syrup: In a small saucepan, boil the lemon juice and granulated sugar over medium heat until syrupy, about 2 minutes. Remove from the heat. Using a wooden skewer, pierce the sides and bottom of the bread all over. Brush the bread generously with the syrup.
To make the glaze, in a small bowl, stir together the confectioners' sugar and lemon juice. When the bread is completely cool, drizzle the glaze over the top.

23 comments

Barbara Brand -

Why can’t you print out the recipe with a home printer?

Williams-Sonoma Editors -

Thanks for your suggestion! Give it a try now!

Official Site -

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Dearair Separation -

I really like your blog. I really appreciate the good quality content you are posting here.

Jason whistler -

Well Written

Alice luster -

Nice blog post … THANK YOU

خرید قسطی سیم کارت -

OMG, it’s one the most delicious thing on the planet earth!

Kathleen Nachtman -

Came out beautifully. I made it Lactose free and subbed coconut oil for the butter and almond milk yogurt for the whole milk. We all enjoyed this!

Linda -

I used frozen blueberries and it came put fine.

Jana -

I made this bread twice in the past two weeks. I made it a second time because I under-baked it the first time. I don’t like to fail so I tried it again! The second time it ended up baking for 61 minutes and turned out perfectly. However, when looking back at the recipe I noted that the exact same recipe is posted on the Williams Sonoma website (https://www.williams-sonoma.com/recipe/lemon-blueberry-drizzle-cake.html) except in that recipe it says to bake at 375 for 55 minutes. This is a big discrepancy!

So warning: if you’re going to bake at 350 it will likely take closer to an hour to bake. Or try the other instructions and bake at 35 for 55 minutes which would likely work better, although I haven’t tried it myself.

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Dana -

I’m confused about the glaze. Is this done once the loaf is done baking in the oven? Do you flip if and glaze the bottom?

Cheryl -

Glaze the cake after you take out of oven and cooled a bit. You glaze on the top, so flip it til it’s right side up.

Darla Bowman -

Has anyone used frozen blueberries instead of fresh?

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